Baked Cheesecake

We travelled to Frankfurt with my hubby and were lucky to find nice vegan restaurant, where (among other great dishes) they offered various mouthwatering desserts. We ordered two types of cheesecake, and both were amazing: baked, sweet, low-fat, light and with perfect texture.

I personally not a fan of raw desserts, because of nuts: can’t digest them well. And I don’t like coconut cream – too much saturated fats, that make me feel bad afterwards. So my hubby tried hard to find a suitable recipe of cheesecake, that would suite us both: not raw, low-fat and with nice texture (like we tried once in Frankfurt). So I think he found it: ElaVegan – blog page of one food stylist – offered a recipe of baked cheesecake with silken tofu base. Low-fat, oil-free, gluten-free, sugar-free. I translated her recipe to Russian, and made a short clip. You can find the original recipe in English at Ela’s page, but I will place my description here as well.

Baked Vegan Cheesecake

Sweet and tender this cake is nice alternative for nut-based raw cheesecakes.
Rate & Comment
Prep Time30 minutes
Cook Time1 hour
Cooling Time1 hour
Course: Dessert
Cuisine: American
Diet: Low Fat, Vegan, Vegetarian
Keyword: Cheesecake, Sugarfree, Tofu
Calories: 257.8kcal
Author: Anastassiya Vizzini


Cake base

  • 180 g Oatmeal Flakes
  • 120 g Bananas
  • 90 g Walnuts
  • 90 g Agave Syrup


  • 600 g Silken Tofu
  • 100 g Cashews
  • 100 g Agave Syrup
  • 80 g Coconut Cream
  • 40 g Corn Starch
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla extract


  • First of all, you need to soak cashew nuts. Just pour boiling water to cashews, and let it sit.
  • Meanwhile, roast the walnuts in a skillet and chop finely.
  • In the blender grind oatmeal flakes into flour.
  • Mix dry ingredients with wet ingredients in a bowl. Smash the banana with a fork until creamy consistency and mix it with the oatmeal flour.
  • Add chopped nuts and agave syrup.
  • Distribute the resulting mixture carefully to the surface of the baking tray. Better to cover the tray with baking paper in advance. Place the cake-base in the refrigerator while you are making the filling.
  • To prepare the filling, simply place all the ingredients in a blender: drained cashew nuts, silken tofu, agave syrup, coconut cream, corn starch, lemon juice and vanilla extract. Blend it until smooth.
  • Pour the cream into a tray with prepared base and release as many air bubbles from the cream as possible before placing it in a preheated oven. Bake the cheesecake for about 50-60 minutes at 175’C.
  • After the cake is baked, let it sit in the oven with the door slightly open for another 10-15 minutes. It is better to serve the cake completely cooled. After refrigerating it tastes especially good.
  • *video is in Russian, however.. it has images of process if needed)


Nutrition facts

Follow the link to see detailed nutritional data to this recipe (calculated by 258 kcal - is the amount of calories for 1 portion (a piece of cheesecake).


The cheesecake is light, low in calories and very tender. I especially liked a ruddy crust of the cake. I was so exited to try the cake as soon as possible, so it was still warm when we started cutting it. But I would advise you not to rush and let the cake cool down thoroughly in the refrigerator.  On the second day, there was almost nothing left of the pie, it was eaten away! Hope you will like it too.

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Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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